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I’m going to write up an entire blog post about this book. It may be one of the best books I’ve read in a long, long time. It’s a memoir by Pat Conroy (an author I’ve long admired). He died a year or so ago – sad, that. In order to get the most out of My Reading Life, I recommend you BUY THE HARDBACK. I can’t say enough good things about this book. It’s an autobiography of sorts, but not really. He never wrote one, I don’t think, and I doubt he would ever have written one as he likely didn’t believe anyone would want to read about his (sad) life. In this memoir, he chronicles the books (and the people who recommended them) that influenced his life. Starting at his mother’s knees and continuing through influential teachers and mentors and friends. One of my book clubs read it, and I devoured it, cover to cover, with little plastic flags inserted all the way through to re-read some of the prose. Pat Conroy was a fabulous writer – he studied words from a young age and used them widely and wisely throughout his writing, but better than most authors would. He adored his mother, and hated (with venom) his aviator military father who physically abused everyone in the family, including his mother. They all took it like stoic Buddhas. I’m going to have to read Thomas Wolfe’s Look Homeward, Angel because of reading this book. I’ve never read it. Conroy says that book’s first page is the best first page of any book he ever read in his life. Wow. And maybe my book group is going to re-read Tolstoy’s War and Peace (Vintage Classics) too because of the chapter on that book. We might have to assign that to a 2-month or longer read. If you have friends or family who are avid readers, this would make a great gift, this book, My Reading Life. If YOU are a reader, it needs to be on your bookshelf, but in hardback, so you can go back to it and re-read his stories. It’s a series of essays, each one about a sub-section of his life. A must-have and a must-read.

Also read The Towers of Tuscany by Carol Cram. It was a bargain book through amazon or bookbub (e-book). Back in the Middle Ages women were forbidden to be artists. Their only place was in the home, caring for children and sewing and cooking. But the heroine in this book was taught to paint by her widowed artist-father (in secret, of course). When her father suddenly dies, all hell breaks loose and she must fend for herself. Much of the book takes place in Florence as she disguises herself as a boy in order to continue her life’s passion – painting. Very interesting story and worth reading.

Also finished The Storied Life of A. J. Fikry: A Novel by Gabrielle Zevin. It popped up on a list I subscribe to and was available for $1.13 as an e-book. As it begins, you’re hearing from A.J., a grieving widower who owns a bookstore on an obscure island off the East Coast. He’s angry, rude and every other negative adjective you can imagine. A book rep comes to visit and he’s awful to her, yet she perseveres and manages to sell him a few books. You get to know his friends (a friendship with him is full of sharp points) and one day an abandoned toddler is found in his bookshop. In between the story line about A.J., the book rep, the little girl and others, you will learn all about A.J.’s book tastes. If you’re an avid reader, you’ll really enjoy that part. It’s a charming book; loved it.

Also read a quirky book, Goodbye, Vitamin: A Novel by Rachel Khong. She’s a new writer (newly published, I guess I should say) and this story is about Ruth, a 30+ something, trying to readjust to life without her fiance, who’s dumped her. She goes back home to help with the care of her father, who has Alzheimer’s. Written in a diary style, it jumps all over about her life, her mother, the funny, poignant things her father says on good days, and the nutty stuff he does on not-so-good days, her ex-, and her very quirky friends, too. Then a woman flits through who had had an affair with her father –  you get to observe all the angst from the mom about that. Mostly it’s about her father, as he’s relatively “together” early in the book, but then he disintegrates. Reading that part isn’t fun, although the author is able to lean some humor into it. I’m not sure I recommend the book exactly – I read it through – and felt sad. It doesn’t tie up loose ends – if you need that kind of book – you may not want to read this one.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Veggies/sides, on March 18th, 2017.

pepper_onion_roast_indian_spices

Oh yummy! After serving this to friends for dinner one night, I had about half of it left over. I ate it all over 3 meals. Cold or warmed, or hot. Delicious!

In a few days I’ll post a recipe for a grilled chicken that I made to go with this, but THIS recipe, to me, was the star of the menu. I found it online, but it’s from a book by Lynne Rosetto Kasper. She must enjoy Indian food just like I do.

What I wanted to do was use up 4-5 mixed colored bell peppers I had in my fridge. So I did a search for Indian bell peppers, and this one popped up. The chunks of bell peppers are mixed with chunks of red onion, canned, rinsed and drained garbanzo beans, with olive oil and some lovely spices. Nothing that would overwhelm any eater. The dish isn’t “hot,” just purely flavorful. It could be a vegetarian entrée; it could be a side salad, cold, or right out of the oven it’s purely sublime with some cilantro, lime juice sprinkled over the top. The recipe called for some yogurt on top – I forgot, and didn’t miss it.

pepper_onion_roast_raw_mixedFirst you combine the vegetables (raw) in a bowl, add the oil, salt, a pinch of sugar and the spices (cumin, black pepper and ground coriander that have been toasted, then ground to a fine powder). Meanwhile, you heat up the baking sheet in the oven, pour these veggies out onto it once it’s piping hot, then roast the veggies for about 40 minutes in a 450° oven.

If the pan is real crowded, I suggest you use two, as you want the vegetables to get caramelized and toasty on the edges. Those are the best bites of all!

With the left overs, I didn’t even bother to add cilantro – I just ate it straight out of the plastic dish I’d stored it in. Delicious down to the very last smidgen of roasted onion.I’ve increased the amount of onion (2 instead of 1), and I didn’t use the arugula – it might be nice added in after the mixture roasts – but I forgot that also, and didn’t miss it.

What’s GOOD: the combination of peppers, onions and garbanzos is just SO good. The roasting is easy, the chopping is really quite easy. I’d definitely make this again. Loved the spices – the only heat comes from the black pepper. Altogether wonderful.

What’s NOT: not a thing. It was delish.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Pepper and Onion Roast with Soft Indian Spices

Recipe By: adapted slightly from The Splendid Table’s How to Eat Supper, Lynne Rosetto Kasper
Serving Size: 6

3 large cloves garlic
2 tablespoons cilantro — tightly packed
1 piece fresh ginger — (1″) peeled and thinly sliced
1 large red bell pepper — chopped into 1/2″ pieces
2 large yellow bell peppers — chopped into 1/2″ pieces
2 large red onions — chopped
16 ounces garbanzo beans, canned — drained and rinsed
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/2 teaspoon ground coriander
2 teaspoons lime juice
Generous pinch of sugar Salt
3 tablespoons olive oil
1 cup arugula — tightly packed (optional)
GARNISH: (all are optional)
Lime juice
Cilantro leaves
Plain yogurt

NOTES: If I made this again, I’d add the chopped fresh arugula to the mixture when it’s served; I wouldn’t roast the arugula.
1. Preheat the oven to 450°F, and put a large shallow pan (like a baking tray) onto the middle rack. The pan will preheat with the oven.
2. In a food processor, combine the garlic, cilantro and ginger and process until fine, but not pureed.
3. In a large bowl, combine this mixture with all of the other ingredients except for the garnishes. Toss to mix. Carefully spread the mixture in the pan which is already in the oven. (If there isn’t enough room around the veggies, use 2 pans – if it’s crowded, the veggies will steam rather than roast and won’t get crispy edges.) Roast for 40 minutes, stirring often and scraping up the brown bits on the bottom. The peppers should be tender, and the chickpeas should be crisp.
4. Transfer the vegetables to a serving bowl (and add the arugula if desired) and top with the garnishes. Serve. This is also equally good cold or served at room temp with or without the garnishes.
Per Serving: 195 Calories; 8g Fat (35.3% calories from fat); 5g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 232mg Sodium.

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  1. hddonna

    said on March 18th, 2017:

    We like sauteed peppers and onions, roasted vegetables, and Indian spices, so this looks like a real winner! Every time I roast a pan full of vegetables, I’m wondering what I could do to change them up a bit. This contains everything you need to round out a meal of a simple protein, and it could easily serve as a main dish itself as well. Great idea!

    It was a winner in my book. It made simple veggies so much more flavorful. Hope you enjoy it as much as I did . . . carolyn t

  2. Toffeeapple

    said on March 25th, 2017:

    This sounds good.

    It was good, and enjoyed it a lot with the roasted veggies along with . . . carolyn t

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